Otsu Salad

Ingredients for 2 servings:

• 0.35 kg soba noodles
• 4 tbsp sesame seeds
• 0.35 kg tofu
• Peanut oil
• 1 lemon(s), zest
• 2 cm ginger root, peeled and grated
• 1 tbsp honey
• ¾ tsp cayenne pepper
• ¾ tsp sea salt
• 1 tbsp lemon juice
• 60 ml rice vinegar, brown, unseasoned
• 80 ml soy sauce
• 2 tbsp olive oil
• 2 tbsp sesame oil, dark
• ½ bunch coriander, chopped
• 3 spring onions
• 1 small cucumber(s), peeled, pitted and thinly sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Exotic, Japanese, vegetarian noodle salad

Cook the soba noodles in boiling water according to the instructions for 4 minutes, drain, and refresh under cold running water until cold. Toast the sesame seeds in a non-stick pan over low heat without fat until they begin to brown and release a nutty aroma. Dry the tofu and dice into thumb-width pieces, 1 cm wide and 2 cm long. Fry in a pan with plenty of peanut oil over medium heat until crisp and golden. For the dressing, blend the lemon zest, ginger, honey, cayenne pepper, and salt in a blender until smooth. Add the lemon juice, rice vinegar, and soy sauce. Stir in the oils. In a large bowl, mix the soba noodles, cilantro, spring onions, cucumber, and most of the dressing until well combined. Toss with the baked tofu. To serve, garnish with the remaining dressing, a few cilantro leaves, and the toasted sesame seeds.